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Although bone broth has received a lot of press and attention these days, it has been a culinary and medicinal staple for centuries. Many cultures have, for hundreds of years, focused on bone broth as not only cuisine but also medicine.

How to make Bone Broth

*I must emphasize that the most important aspect of the broth-making process is to make sure you’re getting as high-quality, grass fed organic bones from pastured animals.

Keep in mind that the more gelatinous the broth, the more nourishing it will tend to be. The collagen that leaches out of the bones when slow-cooked is one of the key ingredients that make broth so healing.

1. Rinse and clean the bones with water.
2. place bones and cut up celery, onion, carrot and optional spices into a roasting pan and drizzle with animal fat, butter or coconut oil.
3. Roast the bones with the garlic at 400F for 45 minutes to an hour, turning once, until they are well-browned. This ensures a good flavour in your resulting stock.
4. Add the bones and the pan scrapings to the slow cooker along with the garlic and bay leaves. TIP: *egg shells can be added to the broth for more calcium content.
5. Slow cook for 24 hours or longer
6.When the stock is finished simmering, allow to cool, and filter through a fine mesh strainer. Refrigerate until chilled. Once chilled, the stock should set like gelatin, and the fat should rise to the top.
7. Pick off the fat and reserve it for cooking.
8. Scoop out the gelled stock and reheat to serve straight or to use for a recipe in soups or stews. Store extras in the fridge for a week or so, or freeze in freezer bags, mason jars, or ice cube trays.

INSTRUCTIONS
1 In a small bowl, whisk together eggs. Set aside.
2 In a medium pot, whisk together broth, arrowroot, garlic, ginger, and coconut aminos. Heat over medium-high heat and bring to a boil. When soup reaches a boil, turn off the heat.
3 Slowly pour the beaten eggs into the soup. Let the soup sit 2-3 minutes for the eggs to finish cooking. (If you need more heat, feel free to put the pot back on a low-heat burner for a few minutes). Garnish with green onions, if desired.

The elderberry is a medicinal fruit that has been used for centuries for its potent anti-bacterial, anti-viral, and anti-inflammatory properties. Hippocrates recognized the elderberry’s powerful healing properties as early as 400AD. Elderberry was also popular with Native American tribes, as well as people in Northern Africa, Asia and throughout Europe.

Elderberry Benefits
Used for its antioxidant activity to lower cholesterol, improve vision, boost the immune system, improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsillitis. Elderberry juice was used to treat a flu epidemic in Panama in 1995.

Elderberry contains a unique compound called Antivirin that can help protect healthy cells and inactivate infectious viruses.

Studies show that consuming black elderberry in concentrated form may be beneficial to help boost the immune system at times when it may be weakened, such as when suffering from a cold, flu or other viruses.

4 scoops elderberry crystals (I used Flora brand) or you can use an elderberry syrup or fresh or frozen elderberries

INSTRUCTIONS

Place lemon juice and blueberries and elderberry crystals in a blender and blend on high until completely mixed. Pour into a saucepan.

Add the honey and gelatin and whisk together. You will have a thick paste. Turn the heat on low, and continue to whisk the mixture for 5-10 minutes, until it becomes thin and everything is incorporated. Take off the heat.

Pour into silicone molds or a small baking dish. Set in the refrigerator for at least 1 hour to firm up.

If you used a small baking dish as a receptacle, cut into bite-size squares. Otherwise, remove gummies from their molds and enjoy!

Limes, have the scientific name Citrus Aurantifolia, and have been well known for its medicinal properties and uses in the treatment of various ailments for ages. Limes are grown on trees that flourish in tropical and subtropical climates. They were thought to originate in Southeast Asia and made their way to the New World with Columbus on his second voyage in 1493. Due to its unique flavor, the lime fruit is widely consumed all over the world and has various culinary and non-culinary uses. It is also used in the preparation of various cosmetic and health products. Extracted from lime’s peel or skin, lime essential oil is extensively used in aromatherapy and perfumes.

Scientists noted that in several West African villages where cholera epidemics had occurred, lime juice included in the diet protected against cholera. (a deadly bacteria-activated disease).

AVOCADO-LIME SALSA RECIPE:

1 avocado chopped

Handful Chopped cilantro

2 Chopped Roma tomatoes

1/4 Chopped onion

2 tbsp olive oil

1 Freshly squeezed lime

1-2 cloves Chopped garlic

1 jalapeño chopped (remove seeds to make it less spicy )

Instructions:

1. Finely chop and Combine all ingredients. Add a pinch of salt to taste.

Enjoy!

TIP: To extract the maximum amount of juice, make sure the limes are at room temperature, and firmly roll them back and forth under your palm a couple of times – that helps to break down some of the flesh’s fibres.

Stevia is a plant that originates in South America and has been used for over 1,500 years as a culinary herb. The leaves of the stevia plants are naturally sweet and can be dried and powdered into a pure sweetener that is about 150X times sweeter than sugar.

One of the main features of stevia is the fact that this herb has virtually no calories and is a zero on the glycemic index. This means that it doesn’t spike blood sugar levels or impact the blood sugar in deleterious ways. (An excellent choice for a someone with type 2 diabetes).

Using stevia as a sweetener will protect from candida overgrowth because it is sweet without glucose in it, so the fungus will starve to death

Stevia promotes oral health because it has been found to have antimicrobial properties. This can help maintain a healthy mouth by reducing your risk of cavities, tartar build up and gingivitis.

Substituting regular sugar with stevia can help improve the nutritional profile of your favorite food and beverages, allowing you to enjoy them regularly without causing health problems, or weight gain.

Cardamom is considered one of the most valuable spices in the world due to its rich aroma and therapeutic properties. It is a popular spice in India and Traditional Chinese medicine. ( known as sha- ren)

The seeds of the cardamom plant contain a variety of important minerals such as calcium, sulfur, and phosphorus. They also contain volatile oil composed of acetic and formic acids. This volatile oil has aromatic and medicinal properties, and it is what makes cardamom so valuable.

Studies have found that cardamom was found to contain high flavonoid levels and significantly enhanced antioxidant enzyme activities, as well as inhibited colon cancer cell growth and proliferation.

Cardamon’s role in cancer prevention:

Cardamom contains IC3 (indole-3-carbinol) and DIM(diindolylmethane). These phytochemicals are well-known cancer fighters, helping to specifically ward off hormone-responding cancers like breast cancer, ovarian cancer, and prostate cancer. Early research suggests that consuming cardamom regularly may help with preventing these forms of cancer.

Cardamon for digestion:

Cardamom can help soothe gastrointestinal issues. Cardamom tea is an excellent complimentary drink that can be enjoyed along with or after a meal in order to help supplement the function of the digestive system. It can also be used as needed to still upset feelings of cramps, flatulence, indigestion, bloating, and more. Cardamom tea also can assist the body with detoxification, which can further encourage and support the gastrointestinal system.

You get the most intense flavor if you break open whole pods to release the tiny black seeds. These can be ground using a mortar and pestle or spice mill, but a little goes a long way.

Place the turmeric powder, cardamom, cinnamon, fresh ginger, in a french press, or a teapot with a strainer. Pour hot water over the spices and steep five minutes. add coconut milk or cream and sweeter.

Alternatively, place spices and water into a pot, bring to a boil then turn off the heat, cover and let steep for five minutes. Strain the tea into cups and serve with sweeter and coconut cream. You can also use a hand held immersion blender to get a nice foam on the top and make it look like a latte.

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